Buckwheat Pumpkin Loaf (A favourite recipe used by our administrator, Kara)

Vegetarian , Baking


⅓ cup melted coconut oil (can substitute olive oil or another oil of your preference)
¼ cup honey*
¼ cup maple syrup
2 eggs
1 cup pumpkin purée
¼ cup almond milk*
1 ½ generous tsps pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
1 ¾ cups buckwheat flour* (can use white or wholemeal flour if preferred)
Cinnamon and raw sugar for sprinkling on top

optional: You can mix in ½ cup worth of walnuts, chocolate chips, pecans, or any other addition you would like!


Preheat oven to 165 degrees Celsius and grease a loaf pan. In a large bowl, beat the oil, honey, and maple syrup together with a whisk. Add the eggs and whisk until combined. (If you are using coconut oil and find that it solidifies when it comes into contact with the cold ingredients, you can let the bowl rest in a warm place for a few minutes).
Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk until combined. Stir in the flour with a large spoon. If there are some lumps in the batter, that is completely fine. Add any mix-ins in now if you are including them. Pour the batter into your greased loaf pan and sprinkle the top with the cinnamon and sugar mixture. Bake for about 50-60 minutes, or until a toothpick comes out clean from the centre. Let the bread cool for a few minutes, then transfer it to a cooling rack before slicing. Enjoy with butter, your favourite spread, or nothing at all!


* Feel free to use all maple syrup, all honey, or even some brown sugar. It depends on how sweet you would like the loaf to be!
*You can substitute any type of milk you prefer. Water works just fine as well.
*White flour or wholemeal flour can be used if you would rather not have a gluten free loaf.

Signup for our newsletter!